EASY Instant Pot Enchilada Lasagna - Pot in Pot Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Add 2 heaping tablespoons of enchilada sauce to the bottom of the stackable pans.

Place a tortilla on top of the enchilada sauce, tearing it if necessary to fit.

Add about 1 to 1.5 cups of cooked and cut seasoned rotisserie chicken on top of the tortilla.

Sprinkle some mozzarella cheese over the chicken.

Pour about 1/3 of the remaining enchilada sauce on top of this layer.

Add another tortilla on top and repeat the layering process: chicken, cheese, and another 1/3 of the enchilada sauce.

Add a final tortilla layer, spreading the remaining chicken, cheese, and enchilada sauce on top.

Spread the last of the enchilada sauce evenly over the top tortilla, ensuring it is fully covered.

Add the remaining mozzarella cheese on top of the last layer.

Put the lid on the stackable pans and add 1 cup of water to the Instant Pot.

Set the Instant Pot to cook for 3 minutes with the lid on and the knob turned to sealing.

Once done, carefully remove the lid and take the pan out, avoiding any water drips.

If desired, broil in the oven for about 2 minutes to brown the cheese.

Cut and serve the enchilada lasagna.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens